Avial Kerala Style 

Avial is a traditional and delectable dish that holds a special place in the culinary heritage of South India.It is a medley of vegetables cooked in a tangy coconut-based sauce, creating a harmonious blend of flavors that will make your taste buds dance with joy.

Legend has it that avial was first created by Bhima, one of the heroes from the Indian epic, Mahabharata. It is said that during their exile in the forest, Bhima cooked this dish using whatever vegetables were available, creating a dish that would nourish the body and satisfy the soul.

Avial has been mentioned in various ancient texts, showcasing its rich history. It has become an integral part of festive feasts and celebratory meals across South India, symbolizing abundance and unity.

Avial takes center stage during important festivals like Onam, where it is prepared with great gusto and enthusiasm. Families come together to relish this dish, strengthening bonds and creating memories that last a lifetime.

The beauty of avial lies in its versatility. While the choice of vegetables may vary, some essential ingredients remain constant, such as coconut, yogurt, curry leaves, and a medley of fresh vegetables like carrots, beans, drumsticks, and raw banana.

Preparing avial involves a simple cooking process. The vegetables are cooked until tender, then combined with a delectable paste of coconut and yogurt. This mixture is then seasoned with a blend of spices and tempered with mustard seeds and curry leaves for an added burst of flavor.

Avial's popularity has transcended its regional boundaries, leading to its incorporation in other Indian cuisines. In Karnataka, a similar dish called "avial style" is prepared with a unique blend of spices, and in Maharashtra, a dish called "batata avial" features potatoes as the star ingredient.

Moreover Avial is not only a delicious and flavorful dish, but it's also packed with essential nutrients. The combination of various vegetables makes avial a powerhouse of vitamins, minerals, and dietary fiber. It typically includes ingredients like carrots, beans, drumsticks, pumpkin, and raw banana.

Not only does avial satisfy your taste buds, but it also provides numerous health benefits. The diverse mix of vegetables ensures that you're getting a wide range of nutrients with every bite. The high fiber content of avial aids in digestion, promotes a healthy gut, and keeps you feeling full for longer. The vegetables in avial are rich in antioxidants, which help in strengthening the immune system and protecting the body against various diseases. Additionally, the use of yogurt adds probiotics, promoting gut health and aiding in nutrient absorption.

Avial can be enjoyed as a main course or as a side dish. It pairs well with rice, roti, or even dosa. It's a great way to incorporate more vegetables into your diet while enjoying a burst of flavors.

Apparently Avial has been a staple dish in South Indian cuisine for ages. It's a popular part of the Onam Sadya, a traditional feast served during the festival of Onam. This dish exemplifies the essence of South Indian culinary traditions, with its vibrant colors, unique taste, and harmonious blend of flavors. Avial is often enjoyed with steamed rice and sambhar, creating a wholesome and satisfying meal.

Check out how to prepare this traditional Kerala style avial recipe below.

Ingredients 

For Paste -

Grated coconut -1/2 cup

Cumin seeds -1 Tsp 

Green chillies -2 nos 

Rice flour-1 Tsp 

Other Ingredients -

Carrot -1/2 cup

Beans -1/2 cup

Cluster beans (kothavarangai)-1/2 cup

Drumstick -1 no

White pumpkin -1/2 cup

Raw plantain -1/2 cup

Yam-1/2 cup

Slightly whipped thick Curd-1/2 cup

Salt to taste 

Mustard seeds-1/2 tsp 

Curry leaves -few

Coconut oil-1 tbsp

Recipe Video 

Method 

👉Grind the ingredients given under for paste coarsely set aside .

👉Wash and chop all the veggies listed to desired shapes and keep it ready.

👉In a pressure cooker add all the veggies add water just enough to cover the veggies (Note-Do not add too much water)and required salt, pressure cook for 2 whistles switch off the gas and allow the pressure to subside completely.

If you don’t want to pressure cook, you can boil or steam the veggies too.

👉Open the cooker and again switch on the gas, now add the coconut paste , mix well and boil the veggies for 2-4 minutes.

👉Meanwhile heat coconut oil in a tadka pan add the mustard seeds, curry leaves and allow it to splutter.add this tempering to the Avial.

👉Finally add slightly whipped curd ,mix well and switch off the gas after a minute.

👉Serve hot.